Time to say goodbye

Thanks so much for being so loyal to Bake Something Sweet. But I have created a second blog How To Date God's Way  ( a blog dedicated to teaching you how to do things the right way whilst dating. Based on been there done that experiences) it is a bit overwhelming to give my best on two different blogs so I decided to stay with one and pass on Bake Something Sweet to my loving twin sister who is as equally great in the kitchen. She has promised to always give the best recipes and take care of your baking needs. NOTHING IS CHANGING... The only difference now is that it is called 'In the kitchen with Elise'.

YOU CAN ALSO FIND ALL OF MY RECIPES ON HER BLOG. THEY WERE ALL TRANSFERRED THERE. USE THE SEARCH BAR TO FIND THEM.

You do not need to press anything. You will now automatically be Redirected to the In The Kitchen With Elise blog

God Bless You All
Elsie

HOW TO DATE GOD'S WAY !

HOW TO DATE GOD'S WAY

 

Hey there bloggers,

I know this post has nothing to do with baking something sweet, but I just opened a new blog. And, I would like to invite you to view this blog.

Click on the link below:

http://howtodategodsway.blogspot.com/

This new blog is all about dating the right way. Dating God's way!

There are so many types of dating out there. Some are intimate before marriage, others are too boring, and there are others who are just so confused that they gave up on dating and gave up on love all together.

Help has arrived!

Visit my new blog.....If you know someone who is currently dating or who will be dating soon. Let them know about my blog. I'm sure it will be much needed and appreciated.

See you there

Fluffy chicken pie coconut twist - Empadao de frango fofinho con coco

CHICKEN FILLING:

6 Chicken breast
2 tbsp Olive oil
1 cup Mixed vegetables
1 tbsp Garlic
1 medium Onion diced
1/2 Green pepper diced
Chicken seasoning to taste     (Lawry salt, garlic salt)
2 tbsp Coconut oil
1/4 cup Sweetened shredded coconut

PIE DOUGH

1 cup Milk
3/4 cup Vegetable or Canola oil
2 Eggs
1 1/2 cup Flour
Salt to taste
1 tbsp Baking powder
1 tbsp Shredded mozzarella cheese


MAKING YOUR PIE FILLING

In a large frying pan pour the olive oil and turn on fire to medium low heat. Add the diced onion and pepper, sauté for a minute or two, then add the garlic. Sauté until golden yellow.

On the meantime, clean your chicken breast and season with your favorite seasoning or one of the seasonings I mentioned above. Once the onions are golden yellow, add the chicken to the pan and allow it to simmer/cook all the way through. Don't let the chicken get to dry. If you see it is getting dry, lower the fire and add a tiny bit of water. The whole concept is for the chicken to cook in its own juice.

Remove the chicken from the pan and shred it. I use two forks and shred the chicken into little pieces of shredded chicken. Return the shredded chicken to the same pan and on medium heat, add the mixed vegetables. Let cook for about 2 minutes and add the shredded coconut and the coconut oil, cook until everything is nice and warm. Taste to see the flavoring. If needs more flavor, add to taste. Add one of the seasonings or coconut and coconut oil. Play with the flavors to give it a kick.

Set aside!

MAKING THE PIE DOUGH

Preheat oven to 350*. In a blender, blend together the milk, oil and eggs for a couple of seconds until incorporated. Then little by little add the flour, salt, baking powder. Make sure to keep stopping to scrape the blender, and to add a little at a time and blend until all the ingredients have been added.  Then add the shredded cheese and blend for about 5 seconds, just to be able to mix the cheese in the dough.

Get a large rectangular Pyrex, spray pam on it and pour half of the liquid pie dough in the Pyrex. Over the dough, pour the chicken pie filling that you made and set aside. Over the pie filling, pour the remainder of the pie dough. If desired, you may sprinkle the top with extra shredded cheese.

Bake in oven on 350* for about 15 minutes or until dough becomes golden brown and when a knife is inserted it comes out dry.

Let cool off, and enjoy this Chicken pie coconut twist !!!

Sweetened Condensed Milk

Never buy Sweetened Condensed Milk again....
Nunca compre Leite Moca de novo...

Ingredients to make 1 can of Sweetened Condensed Milk

3/4 cup sugar
4 tbsp butter
1/3 cup boiling water
1/2 tsp vanilla extract
1 cup powdered milk (carnation is the recommended brand)

With a hand mixer, mix together in a bowl, the water, butter, sugar, and vanilla extract. Then add the powdered milk little at a time and mix. Put the mix through a strainer and keep pressing the milk through to break down all the powdered milk lumps that may have formed. Mix again for about 2 minutes until the mix gets a bit thicker in consistency just as in the video above.

Enjoy your very own home made Sweetened Condensed Milk

Brigadeirao que derete na boca

Chocolate flan that melts in your mouth
My husbands all time favorite dessert....

Like I always say....This ones easy as 1-2-3

All You will need is:
2 can sweetened condensed milk
2 can nestle media crema or heavy cream
2 cup chocolate nesquick
8 tbsp sugar
2 tbsp butter
6 eggs
Chocoltate sprinkles (for decoration only)



1) Find a pyrex or something that you can fill with water to put in the oven. but keep in mind that the bundt pan has to fit in it, like in the picture below. Preheat oven to 350*F and put the water tray in the oven.

 2) Use a blender and blend together all the ingredients above. Then spray a bundt pan with Pam spray, then pour the mix into the bundt pan and cover tightly with aluminum foil.  Place bundt pan in water and bake in oven for 1 hour.

3) After 1 hour, lift up a piece of the aluminum foil and stick a knife in the brigadeirao. If the knife comes out dry, then it's cooked. If the knife comes out with the contents of the cake, then cook a couple more minutes. Remove from oven, let cool off for about 45minutes, then turn it over onto a plate and decorate with chocolate sprinkles.

Serve cold!


Tips:
*Your blender might not be big enough for all the ingredients, so you might need to mix it in two portions.
*Don't over blend. The less you blend the better. That way you won't see wholes in the brigadeirao after its cooked.
*Refrigeration over night is always best
*If you want to make a smaller portion of Brigadeirao, you can always cut the ingredients in half

Run scared....

I know, I know. You must be thinking; Why in the world does Elsie have a picture of the trash on her blog?

Well, that's because I don't run scared!

Most of the time when I try a new recipe, even though I make sure to pay close attention to what the recipe is saying and I make that first time recipe so slow and carefully to make sure I don't mess up. And guess what? Most of the time, almost always, I mess up that first time.

Is it frustrating?

 Yeah. But I don't run scared, I'm not afraid to mess up until I get it right.

Yes! The picture you see above is of my trash can, and inside my trash can is the first attempt of the caramel cake recipe that I got of my sisters blog. 

Inthekitchenwithelise.blogspot.com 

(visit this blog if you want to learn how to cook) my blog is all about baking and everything that has to do with your oven....

 All that money I invested on that cake went with it to the trash. It came out soggy, too goowy,  and the caramel tasted burnt.

Now, here's the difference between the group of us who don't run scared and the others who run scared.

Don't run scared: your recipe came out wrong and as good as trash, you don't give up. You take the trashed recipe and throw it in the trash.

Yeah, you heard me right! 

Throw it in the trash! Pick your head back up, and do it all over again.

Look at the trashed recipe and realize where you went wrong. What could you have done to make that recipe come out right, and do it all over again.

That is what makes a REAL chef!

Run scared: your recipe came out wrong and you get very disappointed. You loose hope in being a great pastry chef, all because this one recipe came out wrong. You think that you'll never learn. You put it in your head that you can't afford to keep wasting money on this hope and dream of you one day becoming GOOD at baking.

You think, everyone else's recipes come out good and mines don't, so, "I give up".

You feel embarrassed to ask people to eat your baked good. You know it came out bad but you don't want to waste money throwing it out.

And that cake just sits there, on the kitchen counter and nobody even touches it.

As you walk by it every time, it just reminds you of your defeat in the kitchen.

THROW IT OUT & START FRESH!

That's what I do, and did today.

Even the greatest of Chefs keep making mistakes in the kitchen until they get it right. This is the learning process of how you become a Master Pastry chef.

 Now, look at my trophy cake below.
If I didn't throw away my first disaster cake, I would never have made my Trophy cake the second time around.

So......Are you RUNNING SCARED?

If you're bold, answer in the comment bar below, and don't be embarrassed. If you are running scared, maybe I can help you to be confident in your own kitchen....

Candy dispenser

 

Look at this cool candy dispenser.

 

You can find this neat little automatic candy dispenser online for a whopping........ Ready for it...........

$14.99 +

 

I got both of mine online at 'Bed Bath & Beyond' but for some weird reason, they don't carry this particular one anymore. A few other places that sell it is on ebay (but I found it a bit pricey) and on this website www.bonton.com they have what seems to be a cooler dispenser that is round and is now on sale for $20.00.

 

These automatic candy dispensers are so cool, I just love them, as you can see in the photo above. I have two of them. You can fill them with candy, nuts, chocolate, gum, or any small snacks that you like. What I like the most about this little machine is that when you swipe your hand under it, it automatically pours out a perfect portion of the snack out in your hand. That way you can just swipe your hand, throw it in your mouth and walk away....

 

Very cool dispenser...A got to have for every household, especially if you have kids....!

 

But act fast because these things are going out of stock, REALLY, REALLY fast. If you have any questions on where to find one or if the one you found is the same, just comment in the comment bar and I will check it out for you. Or if you found this dispenser elsewhere, let us know too.

 

Look up in the google search bar for 'Motion activated candy dispenser'.

 

Thanks